Описание: < p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products.
It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Novel Food Preservation Processes: Validation, Principles and Approaches discusses and recommend activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. Among a number of technologies that are currently investigated for premium food processing, HPP and UV are non-thermal alternatives to pasteurization approved by regulatory agencies and recognized as the simplest and environmentally friendly ways to destroy pathogenic organisms with no impact on quality and nutrition value.
The book then explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation, besides sanitary design, discussed in order to facilitate HPP and UV technologies implementation, mitigating risks during production and processing. Additionally, final chapters deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice.
Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.
Описание: What happens when you head to the grocery store, and everything is sold out?
Have you ever had the realization that your money can't buy you something that isn't for sale?
Are you wondering how you are going to feed your family?
Do you know how to secure a steady supply of high-quality foods that will provide you with optimal nutrition?
Are you ready to be hands-on in your food supply chain, so you no longer have to rely on a fragile system?
If you answered yes to any of these questions, then keep reading.
The first step in taking your food supply chain into your own hands is learning about raised bed gardening.
The second step is learning about Food storage.
Survival 101: Raised Bed Gardening and Food Storage, will show you everything you need to know to help you grow your food with raised bed gardens AND preserve and stockpile your food as well.
Taking your food supply into your own hands does not have to be challenging. In fact, it can be one of the easiest and smartest things you ever do in your life
Some of what we discuss in Survival 101: Raised Bed Gardening and Food Storage includes:
The basics of raised bed gardening, including what growing conditions you need and how to determine an appropriate size for your garden
10+ preservation methods with unique recipes for food preservation
A step-by-step guide for building raised bed garden structures, including how to prepare your area, choose your materials and put them together for long-lasting garden beds
How to locate food to preserve, and how to save as much money as possible
Steps to starting your garden, including where to buy the best quality seeds, how to space your plants, where to place them, and more
Methods for planning how much food you need to purchase and preserve for your family
How to grow, maintain, and nurture your garden
How to store your preserved foods for optimal freshness
Steps for winterizing your garden
A step-by-step plan that walks you through exactly what needs to be done so you can preserve plenty of food for your family
Plant profiles for common backyard garden plants
Tips on how to make preservation less overwhelming
...And much more
Survival 101: Raised Bed Gardening and Food Storage truly is the ultimate go-to guide for anyone looking to engage in practical self-sufficiency through the power of gardening and food preservation.
If you don't want to worry about how you will feed yourself and your family if the supply changes shut down during quarantine then scroll up and click Add to Cart
Описание: What happens when you head to the grocery store, and everything is sold out?
Have you ever had the realization that your money can't buy you something that isn't for sale?
Are you wondering how you are going to feed your family?
Do you know how to secure a steady supply of high-quality foods that will provide you with optimal nutrition?
Are you ready to be hands-on in your food supply chain, so you no longer have to rely on a fragile system?
If you answered yes to any of these questions, then keep reading.
The first step in taking your food supply chain into your own hands is learning about raised bed gardening.
The second step is learning about Food storage.
Survival 101: Raised Bed Gardening and Food Storage, will show you everything you need to know to help you grow your food with raised bed gardens AND preserve and stockpile your food as well.
Taking your food supply into your own hands does not have to be challenging. In fact, it can be one of the easiest and smartest things you ever do in your life
Some of what we discuss in Survival 101: Raised Bed Gardening and Food Storage includes:
The basics of raised bed gardening, including what growing conditions you need and how to determine an appropriate size for your garden
10+ preservation methods with unique recipes for food preservation
A step-by-step guide for building raised bed garden structures, including how to prepare your area, choose your materials and put them together for long-lasting garden beds
How to locate food to preserve, and how to save as much money as possible
Steps to starting your garden, including where to buy the best quality seeds, how to space your plants, where to place them, and more
Methods for planning how much food you need to purchase and preserve for your family
How to grow, maintain, and nurture your garden
How to store your preserved foods for optimal freshness
Steps for winterizing your garden
A step-by-step plan that walks you through exactly what needs to be done so you can preserve plenty of food for your family
Plant profiles for common backyard garden plants
Tips on how to make preservation less overwhelming
...And much more
Survival 101: Raised Bed Gardening and Food Storage truly is the ultimate go-to guide for anyone looking to engage in practical self-sufficiency through the power of gardening and food preservation.
If you don't want to worry about how you will feed yourself and your family if the supply changes shut down during quarantine then scroll up and click Add to Cart
Название: Microbial control and food preservation ISBN: 1493985191 ISBN-13(EAN): 9781493985197 Издательство: Springer Рейтинг: Цена: 21661.00 р. Наличие на складе: Нет в наличии.
Описание: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing.
Автор: Doyle Michael P., Diez-Gonzalez Francisco, Hill Colin Название: Food Microbiology: Fundamentals and Frontiers, Fifth Edition ISBN: 1555819966 ISBN-13(EAN): 9781555819965 Издательство: Wiley Рейтинг: Цена: 25178.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Microbiology
Fifth Edition
Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
Sections in this valuable reference cover material of special significance to food microbiology such as:
stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
commodity-oriented discussion of types of microbial food spoilage and approaches for their control
the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
beneficial microbes used in food fermentations and to promote human and animal health
updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment
This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.
Автор: Vijay Juneja; Hari P. Dwivedi; John Sofos Название: Microbial Control and Food Preservation ISBN: 1493975544 ISBN-13(EAN): 9781493975549 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing.
Автор: Theron, Maria M. , Lues, J. F. Rykers Название: Organic Acids and Food Preservation ISBN: 0367383632 ISBN-13(EAN): 9780367383633 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria.
Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice-and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions.
Why are preservative strategies ineffective?
Why are microorganisms becoming acid tolerant and resistant in other ways?
To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.
Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Автор: Mohammad U. H. Joardder; Mahadi Hasan Masud Название: Food Preservation in Developing Countries: Challenges and Solutions ISBN: 3030115291 ISBN-13(EAN): 9783030115296 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries.
Автор: Tian Ding; Deog-Hwan Oh; Donghong Liu Название: Electrolyzed Water in Food: Fundamentals and Applications ISBN: 981133806X ISBN-13(EAN): 9789811338069 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described.
The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mecha
nism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.
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